Vegan Chicken Fajita Burrito
Savor the bold flavors of Tex-Mex cuisine with this tantalizing Vegan Chicken Fajita Burrito recipe! Packed with juicy, perfectly seasoned soy curls, a medley of vibrant bell peppers, and caramelized onions, each bite bursts with smoky, zesty goodness. This plant-based twist on a classic is elevated with creamy vegan sour cream, fresh avocado, and tangy lime, all wrapped snugly in a warm flour tortilla. Ready in just 45 minutes, this easy recipe is perfect for meal prepping, quick dinners, or satisfying lunches. Whether you're vegan, vegetarian, or simply looking to explore meat-free options, this wholesome, protein-rich burrito is sure to impress! Ideal for pairing with your favorite sides like salsa, guacamole, or vegan queso, it’s a fiesta of flavors you won’t want to miss.
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Recipe Information
Ingredients
- 100 grams Soy curls
- 250 ml Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow bell pepper
- 1 large Onion
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Lime
- 0.25 cup Fresh cilantro
- 4 pieces Large flour tortillas
- 1 large Avocado
- 1 medium Tomato
- 0.5 cup Vegan sour cream
Instructions
Prepare the soy curls by soaking them in vegetable broth in a bowl for about 10 minutes until they are fully rehydrated. Drain and gently squeeze the excess broth from the soy curls.
While the soy curls are soaking, thinly slice the bell peppers and onion. Set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 2-3 minutes until it starts to soften.
Add the sliced bell peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally until the vegetables become tender-crisp.
Add the soy curls to the skillet. Sprinkle garlic powder, smoked paprika, ground cumin, chili powder, salt, and black pepper over the mixture. Stir to coat evenly.
Continue to cook for another 5-7 minutes until the soy curls are heated through and slightly crispy on the edges.
Squeeze half a lime over the fajita mixture and stir in chopped cilantro. Remove from heat.
Warm the flour tortillas in the microwave or on a dry skillet for about 30 seconds each.
To assemble the burritos, spread a tablespoon of vegan sour cream down the center of each tortilla.
Top the sour cream with a quarter of the fajita mixture, slices of avocado, and diced tomato.
Roll the tortilla tightly, folding in the sides as you roll, and cut in half if desired. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 42.0 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 781 mg | 60% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4441 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
